*  Exported from  MasterCook  *
 
                            CANNING HOT PEPPERS
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetables                       Hot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Hot peppers, any kind
                         Olive oil, extra virgin
    1                    Garlic clove, chopped (opt)
    6                    Drops lemon juice (opt)
 
   Hot tomales!!! Turn them into hot pimentos. Split and
   remove seeds and veins and stems, Saute'  with garlic
   in extra virgin olive oil until tenter but not brown,
   pack still hot peppers tightly into jar leaving 1/2
   inch headroom. Meanwhile heat 1 cup E V olive oil in
   sauce pan to 300 degrees, using a pointed knife pierce
   a hole down the center of the peppers to the bottom of
   the jar, pour the hot oil into this hole a little at a
   time to avoid boil over, fill the jar to 1/4 inch from
   the top slowly. Wipe the jar top and sides with a
   paper towel and apply the cap tightly.
   No further processing is needed. The jarred product is
   shelf stable (check for the requisite depressed lid).
   Be sure to sterilize the lid at the very least, the
   hot oil will sterilize the jar and peppers.
  
 
 
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